21May/13Off
Caribbean Conch Fritters With Island ‘Hot’ Sauce
Ingredients
Fritters
- canola oil
- 1/4 lb conch, cleaned, cooked and diced small
- 1/2 cup diced onion
- 1 tablespoon garlic
- 3 eggs
- 1 1/2 cups milk
- 2 tablespoons baking powder
- 1 teaspoon salt
- 3 1/4 cups flour
- 1 tablespoon chopped parsley
- 1 quart vegetable oil, for frying
- Tabasco sauce, to taste
- Worcestershire sauce, to taste
- spice essence, to taste
- island hot sauce, to taste
Essence
- 2 1/2 tablespoons paprika
- 2 tablespoons salt
- 2 tablespoons garlic powder
- 1 tablespoon black pepper
- 1 tablespoon onion powder
- 1 tablespoon cayenne pepper
- 1 tablespoon dried oregano leaves
- 1 tablespoon dried thyme
Island Hot Sauce
- 1 onion, chopped
- 2 carrots, chopped
- 3 scotch bonnet peppers, halved and seeded and stems removed
- 1 -2 tablespoon vegetable oil
- 2 tablespoons sherry wine vinegar (to taste)
- kosher salt, to taste
- water to cover bell pepper
Directions
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In a saute pan, add canola oil and heat.
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Add the conch, onion and garlic; saute until translucent, about 3 minutes.
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Remove from heat and cool.
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Make the batter by combining the eggs, milk, baking powder, and salt.
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Add the flour, 1/4 at a time, beating and incorporating until all is used and the batter is smooth.
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Season with Tabasco and Worcestershire sauce.
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Stir in the parsley and the cooled conch mixture.
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Heat the oil to 360°F.
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Drop by the batter, a heaping tablespoon at a time, into the oil.
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When the fritters pop to the surface, roll them around in the oil to brown them evenly.
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Remove and drain on paper towels.
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Essence:.
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Combine all ingredients thoroughly and store in air tight jar or container.(Yield 2/3 cup).
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Season immediately with the Essence.
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Island Hot Sauce:.
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Sweat onion, carrots and peppers till soft, about 5 minutes.
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Cover with water and vinegar.
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Simmer till carrots are very tender.
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Puree in blender and season to taste, with vinegar and salt.
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Thin, as necessary, with a bit more water.
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Serve with fritters and enjoy!
21May/13Off
Spinach-Tomato Pasta Salad
Ingredients
- 12 ounces tri-color radiatore pasta, uncooked (or other tricolor pasta, such as bow-ties, etc.)
- 3 ounces baby spinach leaves
- 3 1/2 ounces sun-dried tomatoes
- 1/2 cup pine nuts, toasted
- 1/4 cup small caper
- 1/2 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 2 teaspoons vegan sugar (or granulated sugar)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Directions
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Cook pasta in boiling salted water until al-dente; drain.
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Cut tomatoes in a thin slice (julienne) and place in a salad bowl, along with pasta, spinach leaves, pine nuts, and capers; mix well.
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Stir together olive oil, vinegar, sugar, mustard, salt and pepper and pour over salad, tossing to mix and coat evenly.
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Refrigerate at least 1 hour before serving to combine flavors, and chill.
Read more: http://www.food.com/recipe/spinach-tomato-pasta-salad-45995
21May/13Off
Florida Fruit Smoothie
Ingredients
Directions
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Cut banana up into pieces into blender, or I have one of those smoothie machines. Add yogurt. I use whatever yogurt is on sale that week, but usually use Yoplait or the Store brand.
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Add frozen fruit (using frozen so don't have to add ice and water it down), I like to use mixed kinds to get different flavors. Use whatever kinds of fruits you like. It might take a few tries to get what you like.
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Add juice. I usually use orange juice or the orange/peach/mango flavored variety. Or I look in the Mexican food aisle and buy Guava and Peach nectar for a different kick. I like this a lot better than those smoothies with milk or ice cream and think it's healthier too!
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After blending and if it's too clumpy and thick add 2 or 3 more splashes of juice and blend some more till the consistency you want.
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Enjoy!
Read more: http://www.food.com/recipe/florida-fruit-smoothie-121207
21May/13Off
Mixed Lettuces With Strawberries, Goat Cheese and Pecans
Ingredients
For the Blush Wine Vinaigrette
- 3 tablespoons red wine vinegar
- 2 tablespoons fresh lemon juice
- 2 tablespoons granulated sugar
- 5 tablespoons canola oil (not olive oil for it overpowers) or 5 tablespoonsmild vegetable oil (not olive oil for it overpowers)
- kosher salt & freshly ground black pepper
For the salad
- 1 (8 ounce) bag DOLE Mediterranean Salad Blend or 1 (8 ounce) bagfresh baby spinach leaves
- 1/2 pint fresh strawberries, hulled and thinly sliced
- 1/4 cup thinly sliced green onion
- 1/4 cup pecans, broken
- 1/4 cup crumbled goat cheese
- kosher salt & freshly ground black pepper
Directions
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For the Blush Wine Vinaigrette: In a small bowl whisk together the vinegar, lemon juice and sugar until the sugar has dissolved. Slowly add the oil in a stream, whisking to emulsify. Season with salt and pepper to taste.
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For the salad: In a large salad bowl toss together the salad blend or spinach, strawberries, green onions, pecans and crumbled goat cheese. Just prior to serving, add the dressing to taste and gently toss. Season with salt and pepper to taste.
Read more: http://www.food.com/recipe/mixed-lettuces-with-strawberries-goat-cheese-and-pecans-482505
21May/13Off
Asian Snow Peas and Carrots
Ingredients
- 1/4 cup water
- 1 tablespoon soy sauce
- 1 teaspoon cornstarch
- 1 dash red pepper, Crushed
- 1 medium carrot, thinly sliced on a diagonal cut (bias)
- 2 teaspoons water
- 3 ounces frozen snow pea pods (I would use fresh)
- 2 tablespoons walnuts, Broken
- 1 teaspoon butter or 1 teaspoon margarine
Directions
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In a custard cup stir together 1/4 c water, soy sauce, cornstarch, and crushed red pepper.
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Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till thickened and bubbly, stirring every 30 seconds.(You can also just put this mixture in a saucepan and thicken it.).
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Saute carrot in a little oil over medium heat.
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Add snow peas and walnuts.
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Saute till the vegetables are crisp-tender.
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Add soy sauce mixture and serve immediately.
Read more: http://www.food.com/recipe/asian-snow-peas-and-carrots-6875